Side Items

Sugar Snap Peas with Leeks and Pancetta is for Dessert.

Sugar Snap Peas with Leeks and Pancetta takes 15 minutes to prepare.

Sugar Snap Peas with Leeks and Pancetta takes 15 minutes to cook.

Sugar Snap Peas with Leeks and Pancetta makes 6 servings.

The ingredients for Sugar Snap Peas with Leeks and Pancetta are:

24 oz Eat Smart Sugar Snap Peas
1 tbsp Olive Oil
2 oz Boars Head Pancetta (by CSUCAM)
1 leek Leeks
2 clove Garlic
1 tbsp Pompeian White Wine Vinegar (by HEALTHYEMAN)
1 grams Pepper, red or cayenne

Here is how you make Sugar Snap Peas with Leeks and Pancetta:

Clean the one and a half pounds of sugar snap peas. Don't forget that these peas have tough strings on the top and bottom that have to be removed. Bring a large pot of water to a boil. add the pea pods and cook until bright green. and tender crisp. drain and run under cold water until peas are room temp. Pat dry.heat the oil in a large skillet over med heat. Ad the pancetta and cook, stirring, until golden brown, about 5 min. add the leeks, garlic, red pepper flakes and cook, stirring, until the leek is soft. About 3 min. add the salt, vinegar, season with salt and pepper and toss. Serving Size: Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user BARBZIRZOW.

The nutritional information for Sugar Snap Peas with Leeks and Pancetta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 98.0

• Total Fat: 2.7 g
• Cholesterol: 5.8 mg
• Sodium: 106.5 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 3.0 g
• Protein: 5.5 g